A Complete Course In Canning Processing Procedures For Canned Food Products Sterilization Times Temperatures And Formulations

Author : D L Downing
Publisher : Elsevier
Page : 624 pages
File Size : 43,8 Mb
Release : 2013-12-03
Category : Technology & Engineering
ISBN : 9781845696214

Get Book

A Complete Course in Canning and Related Processes by D L Downing Pdf

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist. This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 55,8 Mb
Release : 1981
Category : Canning and preserving
ISBN : LCCN:46019487

Get Book

A Complete Course in Canning: Processing procedures for canned food products, sterilization times & temperatures and formulations by Anonim Pdf

Author : Susan Featherstone
Publisher : Woodhead Publishing
Page : 534 pages
File Size : 53,6 Mb
Release : 2015-09-10
Category : Technology & Engineering
ISBN : 9780857096876

Get Book

A Complete Course in Canning and Related Processes by Susan Featherstone Pdf

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics. Extensively revised and expanded coverage in the field of food canning Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products Updated to cover the canning of ready meals, pet food, and UHT milk

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 534 pages
File Size : 51,7 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839469

Get Book

Food Engineering - Volume III by Gustavo V. Barbosa-Cánovas Pdf

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Author : Susan Featherstone
Publisher : Woodhead Publishing
Page : 376 pages
File Size : 47,5 Mb
Release : 2014-12-03
Category : Technology & Engineering
ISBN : 9780857096869

Get Book

A Complete Course in Canning and Related Processes by Susan Featherstone Pdf

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.

Author : Anthony Lopez
Publisher : Unknown
Page : 534 pages
File Size : 53,5 Mb
Release : 1987
Category : Canning and preserving
ISBN : PSU:000015222428

Get Book

A Complete Course in Canning and Related Processes: Processing procedures for canned food products by Anthony Lopez Pdf

Author : Susan Featherstone
Publisher : Unknown
Page : 0 pages
File Size : 46,7 Mb
Release : 2015
Category : Canning and preserving
ISBN : LCCN:2014955925

Get Book

A Complete Course in Canning and Related Processes: Processing procedures for canned food products by Susan Featherstone Pdf

Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 729 pages
File Size : 51,9 Mb
Release : 2015-10-22
Category : Technology & Engineering
ISBN : 9781498721769

Get Book

Handbook of Food Processing by Theodoros Varzakas,Constantina Tzia Pdf

Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus

Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 1420 pages
File Size : 46,9 Mb
Release : 2015-11-04
Category : Technology & Engineering
ISBN : 9781466582316

Get Book

Handbook of Food Processing, Two Volume Set by Theodoros Varzakas,Constantina Tzia Pdf

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Author : Susan Featherstone
Publisher : Woodhead Publishing
Page : 394 pages
File Size : 41,9 Mb
Release : 2015-02-07
Category : Technology & Engineering
ISBN : 9780857096852

Get Book

A Complete Course in Canning and Related Processes by Susan Featherstone Pdf

A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics. Continues the tradition of the series that has educated professionals and students for over 100 years Covers all aspects of the canning process, including planning, processing, storage, and control Analyzes worldwide food regulations, standards, and food labeling Incorporates processing operations, plant location, and sanitation

Author : Zdzislaw E. Sikorski
Publisher : CRC Press
Page : 256 pages
File Size : 43,9 Mb
Release : 2020-07-25
Category : Technology & Engineering
ISBN : 9781000098662

Get Book

Seafood by Zdzislaw E. Sikorski Pdf

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.

Author : Anonim
Publisher : Unknown
Page : 402 pages
File Size : 41,9 Mb
Release : 1987
Category : Canning and preserving
ISBN : PSU:000015222411

Get Book

A Complete Course in Canning and Related Processes: Packaging, aseptic processing, ingredients by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 1256 pages
File Size : 40,8 Mb
Release : 1981
Category : Food industry and trade
ISBN : UOM:39015034087190

Get Book

Chilton's Food Engineering by Anonim Pdf

Author : A.M. Pearson,T.A. Gillett
Publisher : Springer
Page : 459 pages
File Size : 48,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461576853

Get Book

Processed Meats by A.M. Pearson,T.A. Gillett Pdf

Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.

Author : Anonim
Publisher : Academic Press
Page : 274 pages
File Size : 44,5 Mb
Release : 1989-01-09
Category : Technology & Engineering
ISBN : 0080567770

Get Book

Advances in Food Research by Anonim Pdf

Advances in Food Research